CN106261466B

CN106261466B - Shellfish drying and processing device

Info

Publication number: CN106261466B
Application number: CN201610611093.0A
Authority: CN
Inventors: 陈思; 张小军; 余海霞
Original assignee: Zhejiang Marine Fisheries Research Institute
Current assignee: Zhejiang Marine Fisheries Research Institute
Priority date: 2016-07-29
Filing date: 2016-07-29
Publication date: 2020-08-14
Anticipated expiration: 2036-07-29
Also published as: CN106261466A

Abstract

The invention relates to a shellfish drying and processing device, which solves the problem that the quality of shellfish stems is influenced by heating in the traditional shellfish drying and processing process. The device sequentially comprises a freezing chamber, a slicing machine, a vacuum freezing and drying chamber, a tempering chamber and a packaging machine, wherein the freezing temperature in the freezing chamber is kept at-4-0 ℃, the temperature in the vacuum freezing and drying chamber is a vacuum environment with the temperature of-45 to-35 ℃, the tempering chamber adopts natural tempering, and rare gas is adopted as protective gas in the tempering chamber. The invention adopts the forms of firstly freezing, then slicing, then vacuum freeze drying and then returning to the temperature for packaging to complete the slicing and drying processing of the shellfish, so that the shellfish after being dried can better keep the original flavor; before vacuum freeze drying, a plurality of layers of material preparation racks are adopted for preparing materials in a layered mode and are flattened in a vibration mode, the stacking thickness of the shell meat in the vacuum freeze drying process is reduced, the drying efficiency is improved, and the drying effect is guaranteed.

Description

Shellfish drying and processing device

Technical Field

The invention belongs to the field of food processing equipment, relates to a shellfish processing device, and particularly relates to a shellfish drying processing device.

Background

Shellfish is a product which is popular among seafood products and is popular among consumers, and with the improvement of living standard, people have more and more demand for seafood products including shellfish. The preservation period of the fresh shellfish is short, and the shellfish cannot be stored for a long time, so that most of the shellfish needs to be dried to form dried shellfish for preservation and sale, and the storage life of the shellfish can be prolonged after the shellfish is dried.

In the traditional shellfish drying process or boiling water cooking, as described in Chinese patent 'a preparation method of lyophilized seafood' with publication number CN104770460A, boiling water cooking is carried out for 2-3 minutes before drying; or hot air drying, such as Chinese patent with publication No. CN104247968A, a hot air assisted microwave spouted drying method for shellfish, wherein hot air drying is adopted in the shellfish drying process. The high-temperature environment in the shellfish drying processing process can modify protein, thereby affecting the delicate flavor of the shellfish, causing that the original seafood flavor can not be kept when the shellfish is processed and eaten again after being made into dried shellfish, and the quality is poor.

Disclosure of Invention

The invention aims to solve the problem that the quality of the dried shellfish is influenced by heating in the traditional shellfish drying and processing process, and provides a shellfish drying and processing device which adopts low-temperature drying to keep the original flavor of the dried shellfish.

The technical scheme adopted by the invention for solving the technical problems is as follows: a shellfish drying processing device sequentially comprises a freezing chamber, a slicing machine, a vacuum freezing and drying chamber, a tempering chamber and a packaging machine, wherein the freezing temperature in the freezing chamber is kept at-4-0 ℃, the vacuum freezing and drying chamber is in a vacuum environment with the temperature of-45 to-35 ℃, the tempering chamber adopts natural tempering, and rare gas is adopted as protective gas in the tempering chamber. After cleaning and meat shell separation, the shellfish is sent into a freezing chamber and is frozen in the freezing chamber, the freezing temperature is-4-0 ℃, the shellfish meat is slightly supported and fixed by ice slag under the state that the shellfish meat is slightly provided with the ice slag, but the shellfish meat cannot have high hardness, the thickness of the shellfish meat slice is uniform, and the subsequent freeze drying effect is ensured; the problem of shellfish meat slide easily under normal atmospheric temperature state, the slicing quality is difficult to guarantee is solved. The sliced shellfish meat is sent to a vacuum freeze drying chamber, water is directly sublimated in a vacuum environment at the temperature of about minus 40 ℃, and the shellfish meat with the same quality has large surface area and greatly improved drying efficiency because the shellfish meat is already sliced into slices with uniform thickness. And (3) conveying the vacuum freeze-dried shellfish meat into a temperature returning chamber, naturally returning the temperature to the temperature returning chamber, namely, in the temperature returning process, returning to be stable in the natural environment without extra heating or cooling, naturally returning the temperature under the protection of rare gas, and then packaging. The device has no heating process in the drying process, and can retain the original flavor of the dried shellfish to the maximum extent.

Preferably, a material preparing chamber is arranged at the inlet side of the vacuum freeze drying chamber, a material preparing frame is arranged in the material preparing chamber, rails which are aligned with each other and can be used for the material preparing frame to slide are arranged between the material preparing chamber and the vacuum freeze drying chamber, and a material preparing partition door is arranged between the material preparing chamber and the vacuum freeze drying chamber; the top of the material preparing chamber is provided with a feeding hole which is a feeding door capable of being opened, closed and sealed. The sliced shellfish meat can be placed on the material preparation rack in the material preparation chamber, and after the drying of the previous batch of shellfish meat is completed in the vacuum freeze drying chamber, the shellfish meat is directly fed, so that the joining time is shortened, and the energy consumption is saved. When the materials are prepared, the feeding door is opened, the material preparation partition door is closed, and the materials are fed into the material preparation rack; when the material preparing frame feeds materials to the vacuum freeze drying chamber, only the material preparing partition door is opened, each inlet and outlet of the material preparing chamber comprises a feeding door which is closed and kept sealed, the material preparing frame enters the vacuum freeze drying chamber through the rail, the influence on the temperature and pressure environment inside the vacuum freeze drying chamber is reduced, the energy consumption is saved, and the drying efficiency is accelerated.

Preferably, the outlet side of the vacuum freeze drying chamber is provided with a discharging chamber, a rail which is aligned with each other and can be used for the material preparing frame to slide is arranged between the discharging chamber and the vacuum freeze drying chamber, and a discharging partition door is arranged between the vacuum freeze drying chamber and the discharging chamber. The discharge chamber is separated from the vacuum freeze drying chamber through a discharge separation door, so that the energy loss of vacuum freeze drying is reduced, and the energy consumption is saved.

Preferably, an annular rail for rotating the material preparation frame is arranged between the discharging chamber and the material preparation chamber, and a discharging closed door is arranged at an outlet of the material preparation frame of the discharging chamber; a material preparation closing door is arranged at the rotary inlet of the material preparation frame of the material preparation chamber.

Preferably, the material preparing frame comprises a bottom frame, two opposite sides of the bottom frame are respectively extended upwards to form side plates, a plurality of layers of bearing plates are arranged between the two side plates, one side of each bearing plate is hinged to the side plate on one side of the corresponding bearing plate in a vertically-overturning and swinging mode, the other side of each bearing plate is supported by a bracket on the other side plate, a spring for supporting the corresponding bearing plate is arranged on the bracket, a touch switch is further arranged on the bracket, the height of the touch switch is smaller than the height of the spring when the spring is not compressed, and the lower bearing plate is opposite to the upper bearing plate on. In the vacuum freeze drying process, the thickness that the material was piled up has great influence to drying efficiency, consequently, among this device, the frame of prepareeing material divides the setting of multilayer carrier plate. During feeding, in the upper and lower adjacent two-layer carrier plate, lower floor's carrier plate is put on level, and the upper strata carrier plate that corresponds is upwards overturned and is erect. The shellfish meat weight on the lower floor's carrier plate constantly accumulates, when reaching certain weight, the spring is compressed and triggers touch switch until the carrier plate, and the upper carrier plate that corresponds reverses downwards under touch switch control and sets level. Above-mentioned process is repeated in proper order from the bottom up in each layer carrier plate, makes each layer carrier plate from the bottom up stack shellfish meat in proper order, makes every layer carrier plate shellfish meat pile up thickness can not be very big, improves drying efficiency.

Preferably, the initial state of the stock preparation shelf in the stock preparation chamber is as follows: the lowest layer of carrier plate is the horizontal state of overturning to the minimum downwards, and all carrier plates above are the vertical state of overturning to the maximum upwards. The shell meat is stacked on the bearing plate of the material preparing frame from bottom to top in sequence.

Preferably, the upper and lower adjacent bearing plates are reversely arranged and are alternately hinged with the side plates at two sides. Reduce the mutual interference when the upper and lower layer carrier plate upwards overturns.

Preferably, the bottom surface of carrier plate is equipped with vibrating motor, vibrating motor is opened by the touch switch control of this layer of carrier plate corresponding bracket to adopt the timer to regularly close. When the shellfish meat that the carrier plate of this layer was piled up reached basis weight, touched touch switch, the plywood of higher authority one deck was the reversal downwards, and simultaneously, the vibrating motor of this layer of carrier plate bottom surface starts, drives the carrier plate vibration, with the shellfish meat shakeouts on the carrier plate, the shakeouts and piles up thickness. After the vibration motor is started, the vibration motor stops after working for a certain time according to the setting of a timer.

Preferably, a feed hopper is arranged above a feed inlet in the upper part of the material preparation chamber, and a feed outlet of the feed hopper is aligned with the center of a material preparation rack bearing plate in the material preparation chamber.

The invention adopts the forms of firstly freezing, then slicing, then vacuum freeze drying and then returning to the temperature for packaging to complete the slicing and drying processing of the shellfish, so that the shellfish after being dried can better keep the original flavor; before vacuum freeze drying, a plurality of layers of material preparation racks are adopted for preparing materials in a layered mode and are flattened in a vibration mode, the stacking thickness of the shell meat in the vacuum freeze drying process is reduced, the drying efficiency is improved, and the drying effect is guaranteed.

Drawings

FIG. 1 is a schematic diagram of one configuration of the present invention.

Fig. 2 is a schematic view of the structure of the stock shelf of the present invention.

Fig. 3 is a schematic view of a support structure for a carrier plate of the stock of the present invention.

In the figure: 1. the automatic material preparation device comprises a freezing chamber, 2. a slicing machine, 3. a feed hopper, 4. a material preparation chamber, 5. a vacuum freeze drying chamber, 6. a discharge chamber, 7. a temperature return chamber, 8. a packaging machine, 9. a material preparation rack, 10. a material preparation closing door, 11. a feed door, 12. a material preparation partition door, 13. a discharge partition door, 14. a discharge closing door, 15. a rail, 16. a side plate, 17. a bearing plate, 18. a bracket, 19. a spring, 20. a touch switch and 21. a vibrating motor.

Detailed Description

The invention is further illustrated by the following specific examples in conjunction with the accompanying drawings.

Example (b): a shellfish drying and processing device is shown in figure 1. After the shellfish is separated from the shell, the cleaned shellfish meat sequentially passes through the freezing chamber 1, the slicing machine 2, the vacuum freeze drying chamber 5, the temperature returning chamber 7 and the packaging machine 8, and is packaged after low-temperature slicing and drying are finished. The freezing temperature in the freezing chamber 1 is kept at-4-0 ℃, so that the shell meat is frozen but does not have extremely high hardness, and the stability of slice thickness is ensured. The vacuum freeze drying chamber is a low-pressure vacuum environment with the temperature of minus 45 to minus 35 ℃. The temperature return chamber adopts natural temperature return, and nitrogen, argon or other rare gases are used as protective gas in the temperature return chamber.

As shown in fig. 1, a material preparation chamber 4 is arranged at the inlet side of a vacuum freeze drying chamber 5, a material discharge chamber 6 is arranged at the outlet side of the vacuum freeze drying chamber 5, rails 15 which are aligned end to end and are in surrounding butt joint are arranged among the material preparation chamber, the vacuum freeze drying chamber and the material discharge chamber, and a material preparation frame 9 which runs is arranged on the rails. The top of the material preparation chamber is provided with a feed inlet, a feed hopper 3 is arranged above the feed inlet, and the shellfish meat sliced by the slicer 2 enters the material preparation chamber from the feed hopper 3. The feeding port is a feeding door 11 which can be opened, closed and sealed. A stock closing door 10 which can be opened for a stock frame 9 to enter is arranged at the track inlet of the stock chamber 4, and a stock partition door 12 for the stock frame to transfer is arranged between the stock chamber 4 and the vacuum freeze drying chamber 5; correspondingly, a discharge partition door 13 is arranged between the vacuum freeze drying chamber 5 and the discharge chamber 6, and a discharge closing door 14 is arranged at the track outlet of the discharge chamber.

The material preparing frame structure is as shown in fig. 2 and 3, the material preparing frame 9 includes a bottom frame, two opposite sides of the bottom frame respectively extend upwards to form side plates 16, and a multi-layer bearing plate 17 is arranged between the two side plates. To the carrier plate of below, the left side of below carrier plate and left side board adopt can overturn from top to bottom and swing ground articulated connection, and the right side of below carrier plate is supported through bracket 18 on the side board of right side, is equipped with the spring 19 of two support carrier plates on the bracket 18, still is equipped with touch switch 20 on the bracket in the middle of two springs, and touch switch's height is less than the height when the spring is not compressed. To from down the ascending second layer carrier plate, with the carrier plate opposite direction of lower floor, second layer carrier plate right side is articulated with the right side curb plate, and second layer carrier plate left side sets up the bracket support on by the left side curb plate. And the like, the bearing plates of the adjacent layers are opposite in direction and are alternately arranged. The initial state of the stock preparation frame in the stock preparation chamber is as follows: the lowest layer of carrier plate is the horizontal state of overturning to the minimum downwards, and all carrier plates above are the vertical state of overturning to the maximum upwards. And an individually controlled vibration motor 17 is attached to the bottom surface of each layer of bearing plate. When the touch switch of this layer carrier plate was touched, the upset was set level downwards on the control upper story carrier plate, and this layer vibrating motor's of simultaneous control start, vibrating motor are equipped with the timer, stop after the operation settlement time. When the material preparing frame is positioned in the material preparing chamber, the feed hopper is aligned with the center of the bearing plate.

During feeding, in the upper and lower adjacent two-layer carrier plate, lower floor's carrier plate is put on level, and the upper strata carrier plate that corresponds is upwards overturned and is erect. The shellfish meat weight on the lower floor's carrier plate constantly accumulates, and when reaching certain weight, the spring is compressed and triggers touch switch until the carrier plate, and the upper carrier plate that corresponds reverses downwards under touch switch control and puts flat, and this layer of carrier plate vibration is shakeouts shellfish meat simultaneously. Above-mentioned process is repeated from the bottom up to each layer carrier plate, makes each layer carrier plate from the bottom up stack the shellfish meat in proper order, makes every layer carrier plate shellfish meat pile up thickness can not be very big, improves drying efficiency.

Claims

1. A shellfish drying and processing device is characterized by sequentially comprising a freezing chamber, a slicing machine, a vacuum freezing and drying chamber, a tempering chamber and a packaging machine, wherein the freezing temperature in the freezing chamber is kept at-4-0 ℃, the vacuum freezing and drying chamber is in a vacuum environment with the temperature of-45 to-35 ℃, the tempering chamber adopts natural tempering, and rare gas is adopted as protective gas in the tempering chamber; the vacuum freeze drying chamber is characterized in that a material preparing chamber is arranged at the inlet side of the vacuum freeze drying chamber, a material preparing frame is arranged in the material preparing chamber, rails which are aligned with each other and can be used for the material preparing frame to slide are arranged between the material preparing chamber and the vacuum freeze drying chamber, the material preparing frame comprises a bottom frame, two opposite sides of the bottom frame respectively extend upwards to form side plates, a multilayer bearing plate is arranged between the two side plates, one side of the bearing plate is hinged with the side plate on one side of the bearing plate in a vertically-overturning and swinging mode, the other side of the bearing plate is supported by a bracket on the other side plate, a spring for supporting the bearing plate is arranged on the bracket, a touch switch is further arranged on the bracket, the height of the touch switch is smaller; the initial state of the stock preparation frame in the stock preparation chamber is as follows: the lowest layer of carrier plate is the horizontal state of overturning to the minimum downwards, and all carrier plates above are the vertical state of overturning to the maximum upwards.

2. A shellfish drying processing apparatus according to claim 1, characterized by: a material preparing chamber is arranged at the inlet side of the vacuum freeze drying chamber, a material preparing frame is arranged in the material preparing chamber, rails which are aligned with each other and can be used for the material preparing frame to slide are arranged between the material preparing chamber and the vacuum freeze drying chamber, and a material preparing partition door is arranged between the material preparing chamber and the vacuum freeze drying chamber; the top of the material preparing chamber is provided with a feeding hole which is a feeding door capable of being opened, closed and sealed.

3. A shellfish drying processing apparatus according to claim 2, characterized by: the outlet side of vacuum freeze drying chamber is equipped with out the material room, is equipped with between ejection of compact room and the vacuum freeze drying chamber and aligns each other and can supplies the gliding track of backup rack, is equipped with the ejection of compact between vacuum freeze drying chamber and the ejection of compact room and cuts off the door.

4. A shellfish drying processing apparatus according to claim 3, characterized by: an annular rail for rotating the material preparation frame is arranged between the discharging chamber and the material preparation chamber, and a discharging closed door is arranged at an outlet of the material preparation frame of the discharging chamber; a material preparation closing door is arranged at the rotary inlet of the material preparation frame of the material preparation chamber.

5. A shellfish drying processing apparatus according to claim 2, 3 or 4, characterized by: the feed preparation frame comprises a bottom frame, two opposite sides of the bottom frame are respectively and upwards extended to form side plates, a plurality of layers of bearing plates are arranged between the two side plates, one side of each bearing plate is hinged to the side plate on one side of the corresponding side plate in a vertically-overturning and swinging mode, the other side of each bearing plate is supported by a bracket on the other side plate, a spring for supporting the corresponding bearing plate is arranged on the corresponding bracket, a touch switch is further arranged on the corresponding bracket, the height of the touch switch is smaller than that of the spring when the spring is not compressed, and the lower bearing plate controls the adjacent upper bearing.

6. A shellfish drying processing apparatus according to claim 5, characterized by: the initial state of the stock preparation frame in the stock preparation chamber is as follows: the lowest layer of carrier plate is the horizontal state of overturning to the minimum downwards, and all carrier plates above are the vertical state of overturning to the maximum upwards.

7. A shellfish drying processing apparatus according to claim 5, characterized by: the upper and lower adjacent bearing plates are reversely arranged and are alternately hinged with the side plates at two sides.

8. A shellfish drying processing apparatus according to claim 5, characterized by: the bottom surface of carrier plate is equipped with vibrating motor, vibrating motor is opened by the touch switch control of this layer of carrier plate correspondence bracket to adopt the timer to regularly close.

9. A shellfish drying processing apparatus according to claim 5, characterized by: the feed inlet top on preparing material room upper portion is equipped with the feeder hopper, and the feed opening of feeder hopper aligns the indoor carrier plate center of the frame of prepareeing material.